https://deltanine.net/mw/index.php?action=history&feed=atom&title=Crepes_suzettes_recipeCrepes suzettes recipe - Revision history2026-09-11T13:49:43ZRevision history for this page on the wikiMediaWiki 1.32.1https://deltanine.net/mw/index.php?title=Crepes_suzettes_recipe&diff=335&oldid=prevChris: 1 revision2013-07-25T08:08:05Z<p>1 revision</p>
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</td></tr></table>Chrishttps://deltanine.net/mw/index.php?title=Crepes_suzettes_recipe&diff=334&oldid=prev118.93.93.179 at 03:11, 7 July 20082008-07-07T03:11:14Z<p></p>
<p><b>New page</b></p><div>==Ingredients==<br />
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<br />
* 1 teaspoon icing sugar<br />
* grated zest of 1/2 orange<br />
* 40g caster sugar<br />
* 40g butter<br />
* the juice of 2 small oranges<br />
* 2 tablespoons Cointreau<br />
* 2 tablespoons brandy<br />
* thin strips of orange zest<br />
* crème fraîche to serve<br />
</div><br />
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==Method: How to make crepes suzettes==<br />
<br />
Make the master batter recipe<br />
* 125g plain flour<br />
* 1 medium egg, beaten<br />
* 275ml-300ml semi-skimmed milk<br />
* Vegetable or sunflower oil, for frying<br />
, adding 1 teaspoon icing sugar and the grated zest of 1/2 orange. Rest and cook as before. Fold the pancakes into eighths or quarters, depending on their size, and set aside. Make the sauce by dissolving 40g caster sugar in a frying pan. Increase the heat and cook until golden. Add 40g butter and the juice of 2 small oranges and cook until the sauce is simmering. Stir in 2 tablespoons Cointreau. Return the folded pancakes to the pan and pour over 2 tablespoons brandy. Flambé by carefully igniting the sauce with a long taper. Remove from the heat while the flames die down. Divide the pancakes and sauce between plates. Scatter with thin strips of orange zest and serve with crème fraîche.</div>118.93.93.179